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    Home » Recipes » Dessert Recipes

    Pumpkin Spice Biscotti

    LAST UPDATED: October 2, 2023 PUBLISHED: October 2, 2018 By Pam Greer 23 Comments As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Print Recipe

    This Pumpkin Spice Biscotti has all the flavors of pumpkin pie in a delicious cookie that you can dip in coffee!

    These fall biscotti would be great to take to a Halloween party or bring a tin with you for Thanksgiving!

    Vintage blue tin filled with pumpkin biscotti drizzled with white chocolate.

    The official first day of fall has happened, so I feel safe posting some fall recipes, specifically pumpkin recipes.  When to start posting pumpkin recipes is kind of a tricky thing.

    You start too early and you have people glaring at you from behind their pile of just harvested tomatoes and zucchini, you start too late and people have moved on to Christmas baking.  Like in retail, the whole holiday season in food blog land is a tricky path to follow.

    But this is such a yummy pumpkin cookie recipe that you need to see it now!

    Ingredients.

    This recipe calls for macadamia nuts. Sometimes they can be tricky to find, so I have successfully substituted almonds, which are much easier to find.

    Canned pumpkin - you only need ½ cup, so you will be pleased to know that pumpkin puree freezes beautifully! I like to portion out another ½ cup so that I can make these again. I also freeze it in ice cube trays, to stir into oatmeal.

    Tips for Making Biscotti

    Vintage tin filled with biscotti drizzled with a white glaze.

    I found this recipe for Pumpkin Pie Biscotti at Recipe Girl.  The dough is very dry and crumbly.  You may need to add a little more pumpkin puree. You don't want it super wet, but you do want it to be able to hold together.

    She makes 4 1-inch logs and I chose to make 2 2-inch logs, which is what I usually do with biscotti.   It's easier to shape if you wet your hands a bit and kind of pat and push it into shape.

    Then I also added a white chocolate glaze - just melted some white chocolate and drizzled it over the top of the cooled biscotti. Because everything is better with a white chocolate drizzle, don't you agree?

    Close up of pumpkin spice biscotti in a vintage tin.

    This pumpkin biscotti has a really nice texture, crunchy, but not too much.  Nice and crumbly and perfect when dipped in coffee.  The flavor is not over-the-top pumpkin.  It's just a lovely small hint of fall with it's light pumpkin spice flavor..

    This is perfect for Halloween treats or even for Thanksgiving!  We have family members dropping in all day long on Thanksgiving and these are perfect, they can even take some home with them!

    More pumpkin recipes.

    Blue bowl with oatmeal in it.
    Instant Pot Pumpkin Pie Steel Cut Oats
    Warm and creamy steel cut oats with fall flavors of pumpkin and maple syrup. 
    Click here to see the recipe
    Pumpkin bread in front of a ceramic pumpkin.
    Healthy Pumpkin Bread
    This healthy pumpkin bread is so moist and delicious you won't believe it's healthy! 
    Click here to see the recipe
    Cranberry Pumpkin Muffins
    Cranberry Pumpkin Muffins
    These Cranberry Pumpkin Muffins are a healthy after school snack, or Halloween or Thanksgiving treat! 
    Click here to see the recipe

    Recipe.

    **As an Amazon affiliate I earn from qualifying purchases.

    Vintage tin filled with pumpkin spice biscotti.
    Print Pin Save Saved!
    4.97 from 32 votes

    Pumpkin Spice Biscotti

    All the flavors of a pumpkin pie in a lovely pumpkin biscotti. The perfect fall biscotti for dipping in coffee!
    Course Dessert
    Cuisine American
    Prep Time 20 minutes minutes
    Cook Time 50 minutes minutes
    Cooling 15 minutes minutes
    Total Time 1 hour hour 10 minutes minutes
    Servings 24
    Calories 227kcal

    Ingredients

    • 1 ¼ cups macadamia nuts coarsely chopped
    • 3 ½ cups all-purpose flour
    • 1 ½ cups brown sugar firmly packed
    • 2 teaspoons baking powder
    • ½ teaspoon salt
    • 2 teaspoons pumpkin pie spice
    • ½ cup pumpkin puree
    • 2 large eggs lightly beaten
    • 1 Tablespoon vanilla extract
    • 1 cup white chocolate chips for drizzling, optional

    Instructions

    • Preheat oven to 350°F. Lightly grease a baking sheet or use parchment paper.
    • Spread the nuts out on the cookie sheet and roast for 10 minutes or until browned. Remove and allow to cool.
    • In a large bowl, whisk together flour, brown sugar, baking powder, salt and pumpkin pie spice; stir well to combine.
    • In a separate bowl, whisk together pumpkin, eggs, and vanilla, stirring well with a wire whisk.
    • Slowly stir the wet pumpkin mixture into the dry ingredients. The dough will be very crumbly. Keep working at it, if it needs it add about a tablespoon or less of extra pumpkin puree.
    • Knead or gently stir the cooled nuts into the pumpkin pie biscotti dough. Place the dough on a lightly floured surface and with floured hands shape into 2 2-inch by 15 inch logs. (I usually just shape mine on the parchment paper.)
    • Bake for about 25 minutes. Remove from oven and cool for 15 minutes. Reduce oven temperature to 300°F. Cut each log diagonally into ½-inch slices using a serrated knife. Place the slices back on the cookie sheets and bake for 15 minutes. Cool completely on wire racks.
    • If desired, melt white chocolate chips either in a double boiler or in the microwave at 30 second intervals. When smooth, spoon into a condiment bottle and drizzle over the cooled biscotti. Let the chocolate firm up before storing in tins or airtight container.

    Notes

    If you have trouble finding macadamia nuts, almonds will work. 

    Equipment

    Baking Sheet
    Baking Sheet

    Nutrition

    Calories: 227kcal | Carbohydrates: 33g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 78mg | Potassium: 127mg | Fiber: 1g | Sugar: 18g | Vitamin A: 50IU | Vitamin C: 0.2mg | Calcium: 53mg | Iron: 1.4mg

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    Reader Interactions

    Comments

    1. Linda Vanderpool says

      July 21, 2024 at 4:27 pm

      Where did you use the 2 tablespoons of butter? I do not see it in the recipe.

      Reply
      • Pam Greer says

        July 21, 2024 at 6:33 pm

        Oh sorry! The original recipe cooked the nuts in butter in a skillet and I chose to roast the nuts in the oven.

        Reply
    2. April J Harris says

      October 03, 2018 at 9:30 am

      5 stars
      I adore pumpkin, Pam, so it's never too early for me! Your Biscotti look gorgeous. Pinning to two boards. Hope you are having a lovely week!

      Reply
      • Pam Greer says

        October 03, 2018 at 10:00 am

        Thanks April!

        Reply
    3. Miz Helen says

      October 02, 2017 at 5:10 pm

      5 stars
      I love Biscotti and the pumpkin will be great for fall! Thanks so much for sharing your awesome post with us at Full Plate Thursday and come back soon!
      Miz Helen

      Reply
      • Pam Greer says

        October 03, 2017 at 8:02 am

        Thanks Helen!

        Reply
    4. Ann says

      September 25, 2017 at 2:40 am

      I adore biscotti but I'm not sure if I can find pumpkin pie spice here. We have a Williams Sonoma here (a small one) - maybe they have it.

      Reply
    5. Miz Helen says

      October 11, 2015 at 8:45 pm

      Hi Pam,
      I am so excited about your Pumpkin Pie Biscotti, can't wait to make it! Hope you are having a great weekend and thanks so much for sharing with Full Plate Thursday.
      Come Back Soon!
      Miz Helen

      Reply
    6. Michelle @ A Dish of Daily Life says

      October 07, 2015 at 8:59 pm

      Your biscotti looks delicious, Pam! I'm thinking it would make a really lovely hostess gift...if they didn't all get eaten first, of course!

      Reply
      • Pam Greer says

        October 08, 2015 at 11:02 am

        They are hard to resist!

        Reply
    7. Kimberly says

      October 05, 2014 at 11:18 am

      I absolutely love this! Yummy. Pinned. It is so fun to party with you. Thank you. I hope to see you at our party on Monday at 7 pm.
      Happy Saturday! Lou Lou Girls

      Reply
    8. grace says

      October 02, 2014 at 7:25 pm

      if you're gonna make biscotti, you sure as heck had better put some glaze on it. this is a great combination!

      Reply
      • Pam Greer says

        October 03, 2014 at 11:40 am

        I rarely glaze biscotti, but now, I'm afraid I'll never have a naked biscotti again!

        Reply
    9. Rivki Locker (Ordinary Blogger) says

      September 30, 2014 at 7:51 pm

      In my opinion you can NEVER have too many pumpkin recipes. This looks like a great addition to my collection. I have LOADS of recipes for bread, pancakes, muffins, and cookies featuring pumpkin. But no biscotti! Thanks for sharing!

      Reply
      • Pam Greer says

        October 01, 2014 at 6:50 am

        Oh good, I'm happy to be your first pumpkin biscotti recipe!

        Reply
    10. Emelia says

      September 30, 2014 at 7:30 pm

      5 stars
      Here from Delicious Dish Tuesday 🙂 what an amazing recipe! I can't wait to try these...thanks so much for sharing!

      Reply
      • Pam Greer says

        October 01, 2014 at 6:53 am

        Let me know if you like them! Thanks for visiting!

        Reply
    11. Jillian says

      September 30, 2014 at 7:15 pm

      Pumpkin Pie Biscotti!?! This sounds (AND LOOKS!) like an amazing idea! Perfect to dunk in some Pumpkin Spiced coffee....gotta try these!

      Reply
      • Pam Greer says

        October 01, 2014 at 6:55 am

        It is so good!

        Reply
    12. Barbara says

      September 30, 2014 at 9:13 am

      Great minds think alike....I made some pumpkin pie biscotti too, not Lori's recipe though. Not posting for a while though and will go into drafts to compare recipes. No macadamia nuts in mine....what a great idea!

      Reply
    13. Joanne says

      September 30, 2014 at 6:58 am

      What perfect fall coffee dunkers!

      Reply
    14. Betsy says

      September 29, 2014 at 6:08 pm

      Hi Pam, You must know how much I love Pumpkin ANYTHING... ha ha .. The Pumpkin Biscotti looks TERRIFIC. Thanks for the recipe.

      Hugs,
      Betsy

      Reply
    15. Marjie says

      September 29, 2014 at 2:50 pm

      You always make biscotti, and they always look so good. Maybe I will give these a try, although I don't know if my resident fussbudget son will approve.

      Reply
    4.97 from 32 votes (29 ratings without comment)

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    Pam Greer from Sidewalk Shoes

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